Reduction in biogenic amines in douchi fermented by probiotic bacteria

Keyphrases

• Bean Samples 16%
• Biogenic Amines 100%
• Black Bean 50%
• Black Soybean 16%
• Carcinogenicity 16%
• Chinese Food 16%
• Culture Strain 16%
• Douchi 100%
• Escherichia Coli Nissle 1917 16%
• Esophageal Cancer 16%
• Evidence-based 16%
• Fermentation 16%
• Fermentation Starter 33%
• Fermented Foods 16%
• Fermented Products 16%
• Gastric Cancer 16%
• Harmful Compounds 16%
• Harmful Effects 16%
• Histamine 33%
• Incubation Period 16%
• Lactobacillus Casei Shirota 16%
• Lactobacillus Rhamnosus GG 16%
• Microbiota 33%
• Nitro Compounds 33%
• Probiotic Bacteria 100%
• Processed Foods 16%
• Public Health Risk 16%
• Sensory Evaluation 16%
• Starter Culture 16%
• Subculture 16%
• Tyramine 50%

Food Science

• Biogenic Amine 100%
• Black Beans 50%
• Douchi 100%
• Escherichia coli 16%
• Fermented Food 50%
• Fermented Products 16%
• Lactobacillus 16%
• Lactobacillus Rhamnosus GG 16%
• Probiotic Bacteria 100%
• Processed Food 16%
• Sensory Evaluation 16%
• Starter Culture 50%